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Sep 18, 2009

Aloo Palak Parathas /spinach bread with potato stuffing

Stuffed Parathas have always been our favourite …As I have already mentioned in my aloo paratha recipe, we were first introduced to the wonderful authentic parathas when we were in Gurgaon. We used to go to Haridwar for bath in the holy ganges. We would never miss the chance of accompanying our friends and relatives to Haridwar or any of the other places which fell in that route. The purpose of going everytime to the same place again and again was a secret… hehe.. We simply adored the parathas for which we used to halt at some highway dhaba for breakfast. The big, tasty aloo parathas with pure desi ghee /clarified butter almost dripping….Ah we were kids that time so the calories didn’t count ,but now one cannot afford to eat such rich parathas. Though I still continue to make and eat them too but I don’t include much of the fats and make them the healthy way. So I think this next recipe which I am posting, will tell you that parathas can be healthy as well as lip smacking.
I had seen this recipe in a Sanjeev kapoor recipe book long ago when I was browsing in the local library. It was something different and more creative than the usual stuffed parathas. The stuffing used in the recipe was actually paneer. I once made them using potatoes, carrots and peas for the stuffing. This time , I used potatoes as my sis loves anything with potatoes. Whatever may be the stuffing, the unique thing in this is about the dough. So find it out from the recipe given below.Ingredients-For stuffing
Potatoes-4
Kasoori methi-1tsp
Turmeric powder-A pinch
Red chilly powder-1tsp
coriander powder-1tsp
Salt to taste

Method-For the stuffing
Pressure cook the potatoes till they are soft enough to mash them completely(without any lumps). Add the remailing spices and mix well together. The stuffing should be dry. If you feel there is some moisture, add a tsp of besan/gram powder and mix well. Make small balls of the stuffing.

For the dough
Blanch the spinach. Blend it together with the garlic green chillies and ginger paste. Mix this
with the wheat flour along with salt and knead it onto a dough. Add oil to make a smooth non sticky dough. Make balls out of the dough. The size of the ball should be slightly bigger than the balls you made with the stuffing.

Assembling them-
Roll a ball of dough into a small circle. Place a ball of stuffing in the centre. Seal it. Roll them into a thick large circle.
Heat a pan /girdle. When hot, place the paratha on it. Apply little ghee on the top. Cook on both the sides till small brown spots appear on them.
Serve immediately with some thick curd or pickle. It goes well with some tomato ketchup too. I served them with cucumber raitha and tomato pickle.

Looks colorful and yummy... and regarding the schezwan sauce... you can def make at home by making paste with red chiilies, garlic, vinegar and salt... can also add in some tomato paste.... fry in oil for sometime and then add the paste before adding rice or noodles :)